Cauliflower Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
3.6g
Energy (kJ)
498kJ
Energy (kcal)
119kcal
Carbohydrate incl. fibre (g)
11.4g
Carbohydrate excl. fibre (g)
9.1g
Sugar (g)
1.8g
Fibre (g)
2.3g
Fat (g)
7.2g
Saturated fat (g)
4.0g
Unsaturated fat (g)
1.4g
Monounsaturated fat (g)
1.1g
Polyunsaturated fat (g)
0.2g
Trans fat (g)
0.2g
Cholesterol (mg)
18mg
Sodium (mg)
405mg
Salt (g)
1.01g
Vitamin A (IU)
306IU
Vitamin C (mg)
35.8mg
Calcium (mg)
39mg
Iron (mg)
1.20mg
Potassium (mg)
349mg
Total
14.6g
1990kJ
478kcal
45.6g
36.3g
7.4g
9.3g
28.7g
15.9g
5.5g
4.2g
0.8g
0.7g
71mg
1621mg
4.06g
1223IU
143.1mg
155mg
4.79mg
1395mg
- 20 g butter
- 1 leek, chopped
- 1 head cauliflower, separated into florets
- 200 g potatoes chopped in 2.5cm, 1” dice
- 1 litre water
- 1 Knorr Vegetable Stock Cube
- 1 bay leaf
- 1 tsp dried thyme
- Pepper to taste
- 2 slices streaky bacon, grilled so it’s crispy
- 1 Melt the butter in a large pan. Add the leeks and cook without colour for a few minutes.
- 2 Add the cauliflower, potatoes, water and Knorr Stock Cube. Season with thyme and the bay leaf and bring to the boil. Simmer for about 30 minutes or until both the cauliflower and potatoes are tender.
- 3 Remove and discard the bay leaf.
- 4 Puree the soup in the pot using a hand blender, or transfer to a liquidiser and puree in batches, then return to the pot. Season with pepper and top with crispy bacon.